The truffle and its flavors
Underground mushroom that grows from spring to summer, the truffle usually extends to the foot of oaks, which it uses the roots to unfold. There are more than thirty varieties even if only four of them have a real gastronomic interest. The most sought after is the Périgord black truffle (or melanosporome): a real concentrate of scents, it is characterized by its flesh going from gray to deep black and furrowed with white. Gourmets pull themselves out of the markets of southern France from mid-November to mid-March for a cost that can reach peaks. The white truffle of Piedmont, very popular throughout Italy, is even rarer than its price can be up to ten times higher than that of black truffle: more subtle, it displays the delicate aromas of its flesh color cream in purely Mediterranean dishes. Its particular smell comes from a substance that is close to the male hormone of the pig: this explains the use of so-called "truffle" pigs to go in search of these nuggets of gastronomy.
The truffle: champion of dietetics
Like all mushrooms , truffles are the ideal partner for diets. Rich in water, it is mostly royally provided with dietary fiber . For 100 grams of truffle, count only 92 calories. As it is most often used sparingly, the truffle is more like a seasoning that will enhance the simplest dishes, all for a very low calorie bill. One fifth of its weight is made of dietary fiber, it is a food that contributes to various metabolic processes important for the proper functioning of the body. Indeed, dietary fiber plays an essential role in the feeling of satiety, inducing the reduction of calories ingested and therefore weight loss. Whether you slice it on a piece of meat, sprinkle it once powdered in a risotto or detail in brunoise in a scramble of eggs, you will give a note of sophistication and greed to your menus while enjoying his dietary virtues.
The truffle and its richness in trace elements
On the side of essential nutrients , the truffle is an excellent source of vitamins A , D and K. These three vitamins are important supplements to bring by the food to favor the good functioning of the metabolism. Vitamin A is a particularly important element for visual acuity and healthy eyes. It also participates in bone preservation, tissue renewal and protection of the immune system. Indispensable to the cognitive system, it intervenes in the valorization of the nerve cells and prevents the neurological decline due to aging. In the prevention of dental caries and in addition to calcium, which helps to bind to the bones, the vitamin D of the truffle facilitates many processes related to calcification. It prevents damage to osteoporosis and falls in the elderly. Even if it is made by the stomach and is rarely a subject of deficiency in the individual, vitamin K provided by the truffle is important for the body and intervenes to strengthen the defenses of the latter, allowing to prevent osteoporosis. The richness of potassium in the truffle responds to different vital needs: the latter is essential for muscle contraction, the proper functioning of the renal and adrenal system, the synthesis of proteins and a reduction of blood pressure. Adding truffles to your meals is a vital health gesture to help anticipate various cardiovascular diseases.
Underground mushroom that grows from spring to summer, the truffle usually extends to the foot of oaks, which it uses the roots to unfold. There are more than thirty varieties even if only four of them have a real gastronomic interest. The most sought after is the Périgord black truffle (or melanosporome): a real concentrate of scents, it is characterized by its flesh going from gray to deep black and furrowed with white. Gourmets pull themselves out of the markets of southern France from mid-November to mid-March for a cost that can reach peaks. The white truffle of Piedmont, very popular throughout Italy, is even rarer than its price can be up to ten times higher than that of black truffle: more subtle, it displays the delicate aromas of its flesh color cream in purely Mediterranean dishes. Its particular smell comes from a substance that is close to the male hormone of the pig: this explains the use of so-called "truffle" pigs to go in search of these nuggets of gastronomy.
The truffle: champion of dietetics
Like all mushrooms , truffles are the ideal partner for diets. Rich in water, it is mostly royally provided with dietary fiber . For 100 grams of truffle, count only 92 calories. As it is most often used sparingly, the truffle is more like a seasoning that will enhance the simplest dishes, all for a very low calorie bill. One fifth of its weight is made of dietary fiber, it is a food that contributes to various metabolic processes important for the proper functioning of the body. Indeed, dietary fiber plays an essential role in the feeling of satiety, inducing the reduction of calories ingested and therefore weight loss. Whether you slice it on a piece of meat, sprinkle it once powdered in a risotto or detail in brunoise in a scramble of eggs, you will give a note of sophistication and greed to your menus while enjoying his dietary virtues.
The truffle and its richness in trace elements
On the side of essential nutrients , the truffle is an excellent source of vitamins A , D and K. These three vitamins are important supplements to bring by the food to favor the good functioning of the metabolism. Vitamin A is a particularly important element for visual acuity and healthy eyes. It also participates in bone preservation, tissue renewal and protection of the immune system. Indispensable to the cognitive system, it intervenes in the valorization of the nerve cells and prevents the neurological decline due to aging. In the prevention of dental caries and in addition to calcium, which helps to bind to the bones, the vitamin D of the truffle facilitates many processes related to calcification. It prevents damage to osteoporosis and falls in the elderly. Even if it is made by the stomach and is rarely a subject of deficiency in the individual, vitamin K provided by the truffle is important for the body and intervenes to strengthen the defenses of the latter, allowing to prevent osteoporosis. The richness of potassium in the truffle responds to different vital needs: the latter is essential for muscle contraction, the proper functioning of the renal and adrenal system, the synthesis of proteins and a reduction of blood pressure. Adding truffles to your meals is a vital health gesture to help anticipate various cardiovascular diseases.
